Chicken Enchilada Skillet

1. Heat olive oil in a large skillet over medium heat.

2. Add ground chicken and taco seasoning. Cook, breaking the chicken apart as it cooks, until browned and fully cooked through, about 5–7 minutes.

3. Add diced onion to the skillet and cook for 4–5 minutes, until softened.

4. Stir in garlic and cook for 30 seconds, until fragrant.

5. Add black beans, enchilada sauce, and salsa. Stir well to combine.

6. Reduce heat to medium-low and simmer for 5 minutes.

7. Gently stir in the tortilla strips.

8. Sprinkle cheese evenly over the top, cover with a lid, and cook for 2–3 minutes, or until the cheese is melted.

9. Top with fresh cilantro and serve.